5 : lg Eggs; separated, at room
0: FROM: Shelley Rodgers Why bake cookies on a stick? For no reason but fun and to give them a festive look
1: Presented in a florist's box, they're bound to evoke a smile
2: In a bowl, cream butter and both sugars with a mixer
3: Beat in egg and vanilla
4: Mix together flour, baking soda, baking powder and oats
5: Blend with butter mixture
6: Stir in chocolate
7: Shape dough into 24 walnut-size balls
8: Assemble 1 at a time on an oiled 12x15 inch baking sheet
9: Set ball at 1 of the narrow ends, insert a dowel into center of ball, then pat dough into 2-1/2 inch round; keep dowel in center of round and covered by dough
10: Repeat, placing rounds about 2 inches apart
11: At opposite end of sheet, center dough between dowels (-> see diagram below)
12: A pan holds 5 or 6 cookies
13: Keep dough covered until ready to shape
14: Bake cookies in a 375~ oven until golden brown, about 15 minutes (if using 1 oven, alternate pan positions after 8 minutes)
15: slide a spatula under each cooky to release from pan; leave in place for 5 minutes
16: Then carefully lay cookies with dowels flat on racks (supprted the full length on racks of equal height) until cool
17: To wrap, enclose each cooky with plastic wrap and tie wrap to dowel with a ribbon (green for 'leaves') to keep cooky airtight
18: Serve, or store wrapped cookies up to 3 days at room temperature
19: Freeze to store longer
20: Makes 24 cookies
21: Per cooky: 262 calories, 3
22: 3 gm protein, 13 g fat; 34 g carbohydrates, 126 mg sodium, 29 mg cholesterol
23: [ Sunset magazine, March 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=- From Gemini's MASSIVE MealMaster collection at www
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25: com/~gemini